Development and Characterization of Jack Bean (Canavalia ensiformis) Plant-Based Yoghurt: Quality Modulation by Different Sucrose Levels

This study evaluated the effect of different sucrose concentrations on the physicochemical and microbiological characteristics of jack bean (Canavalia ensiformis)-based plant yoghurt. The treatments consisted of four sucrose concentrations, namely 0%, 3%, 6%, and 10%. The parameters analyzed included viable lactic acid bacteria (LAB) counts, titratable acidity (TA), pH, and total soluble solids (TSS). The results showed that within the tested sucrose concentration range, no significant differences (p > 0.05) were observed in viable LAB counts, TA, and pH values among treatments. All treatments produced LAB counts above 10⁷ CFU/mL and TA values within the Indonesian National Standard (SNI, 2009) requirements for yoghurt products, indicating that all formulations fulfilled the criteria for plant-based yoghurt. Although the 10% sucrose treatment showed the highest LAB count and lower pH values, these results were not significantly different from the other treatments. In contrast, sucrose concentration significantly affected (p < 0.05) the TSS values, with increasing sucrose concentration resulting in higher TSS values. The highest TSS value was obtained in the 10% sucrose treatment. Overall, the addition of sucrose within the studied range did not significantly alter the microbiological quality, acidity, or pH of jack bean yoghurt, but it did significantly increase its total soluble solids content.